December 6 2013  |  Catering

MAS adds Zubir Zain dishes to First and Business

By Rick Lundstrom

 

Chili-tomato jam glazed roasted cod with roesti potato, orange scented Vichy carrot and green peas coulis

Zain’s meals went into service December 2 in First and Business Class from Kuala Lumpur to London, Paris, Frankfurt, Amsterdam, Istanbul, Auckland, Sydney, Melbourne, Adelaide, Brisbane and Perth.

Braised lamb shank in coriander tomato juice, complemented with Mediterranean vegetables- eggplant mille feuille, butter cheese tortellini and lemon gremolataZain has worked with several international five-star hotels before opening his restaurant, Laman Seri Grill, in Shah Alam, Selangor. He was ‘Chef of the Year’ in 2005 from the Chef Association of Malaysia. He has competed in the European Culinary Competition in Vienna and the Australian Black Box Culinary Competition (Malaysia Chapter), as well as being the Malaysian National Culinary Team Captain for the past eight years.Slow braised beef short ribs with warm potato onion salad, sautéed fennel and seasonal vegetables

“Talented Chef Zubir brings years of culinary experience, and we feel strongly that his touch to our in-flight meals will give our guests a brand new dining experience,” said Dato’ Mohd Salleh Ahmad Tabrani Malaysia Airlines’ Director of Customer Services.

For the next nine months, Malaysia Airlines will be serving three special main course dishes: chili-tomato jam glazed roasted cod with roesti potato, orange scented vichy carrot and green peas coulis; braised lamb shank in coriander tomato juice, complemented with Mediterranean vegetables- eggplant mille feuille, butter cheese tortellini and lemon gremolata; and slow braised beef short ribs with warm potato onion salad, sautéed fennel and seasonal vegetables.

 

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